ServSafe Certification Managing Food Allergens and Preventing Cross-Contact 2 — Questions and Answers
Question 1: A customer states they are allergic to peanuts. The server should relay this information to the kitchen using which method?
- Verbal communication only at the end of service
- A written allergy ticket or flag placed with the order (Correct answer)
- A general announcement to all kitchen staff
- Noting it only on the receipt after service
Correct answer: A written allergy ticket or flag placed with the order
A written allergy ticket or flag ensures every kitchen station handling the order is clearly notified of the allergen.
Question 2: Which of the following is an example of cross-contact?
- Cooking chicken to 165°F
- Using the same fryer oil for shrimp and French fries (Correct answer)
- Refrigerating raw meat below ready-to-eat foods
- Labeling allergen-free dishes with a special marker
Correct answer: Using the same fryer oil for shrimp and French fries
Shared fryer oil transfers shrimp allergens to the French fries, which is a classic example of cross-contact.
Question 3: Which of the Big 9 allergens is commonly found in soy sauce?
- Tree nuts
- Wheat (Correct answer)
- Sesame
- Fish
Correct answer: Wheat
Most soy sauces contain wheat as a fermentation ingredient, making them a hidden source of wheat allergen.
Question 4: A cook who just handled shrimp should do what before preparing an allergen-free meal?
- Rinse gloves with hot water
- Change gloves and wash hands thoroughly (Correct answer)
- Wipe hands on a clean side towel
- Apply hand sanitizer only
Correct answer: Change gloves and wash hands thoroughly
Allergens can cling to gloves and skin, so both glove change and thorough handwashing are required to prevent cross-contact.
Question 5: When preparing a dish for a guest with a milk allergy, which action would best prevent cross-contact?
- Use a pan rinsed in hot water after cooking a dairy dish
- Prepare the dish on a dedicated, freshly sanitized surface using clean utensils (Correct answer)
- Use the same cutting board but wipe it with a dry cloth first
- Substitute margarine, which may still contain dairy derivatives
Correct answer: Prepare the dish on a dedicated, freshly sanitized surface using clean utensils
A freshly sanitized surface and clean utensils eliminate residual milk proteins that could cause an allergic reaction.
Question 6: Which label on a packaged food product indicates a potential allergen risk even if the allergen is not a direct ingredient?
- Best by date
- 'May contain' or 'processed in a facility with' advisory (Correct answer)
- Country of origin statement
- Net weight declaration
Correct answer: 'May contain' or 'processed in a facility with' advisory
'May contain' advisories warn customers that cross-contact could have occurred during manufacturing.
Question 7: A guest with a sesame allergy orders hummus. What should the foodservice worker do?
- Serve the hummus because sesame is only a minor ingredient
- Check the hummus recipe and ingredients since tahini (sesame paste) is a common component (Correct answer)
- Tell the guest sesame allergies are rare and unlikely to cause issues
- Offer a smaller portion to minimize allergen exposure
Correct answer: Check the hummus recipe and ingredients since tahini (sesame paste) is a common component
Tahini is a primary ingredient in most hummus recipes and contains concentrated sesame, posing a serious risk.
ServSafe Certification Managing Food Allergens and Preventing Cross-Contact 2
A customer states they are allergic to peanuts.
The server should relay this information to the kitchen using which method?